Lunch Lady Brownies


227 g 1 cup salted butter, melted

56 g 1/2 cup unsweetened cocoa powder

250 g 2 cups all-purpose flour

400 g 2 cups granulated sugar

4 large eggs

4 teaspoons vanilla extract

Chocolate Frosting:

57 g 1/4 cup salted butter, softened

60 ml 1/4 cup milk (I use 2%)

56 g 1/4 cup unsweetened cocoa powder

360 g 3 cups powdered sugar


Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and spray foil with non-stick spray. Set aside.

In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.

Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don’t over mix. (Batter will be thick)

Pour batter into prepared baking dish and spread out evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove brownies from the oven and let stand for 15 minutes before frosting. You want the brownies still warm when you frost them!

For the chocolate frosting, beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.


For an even richer flavor, you can use Dutch-processed cocoa powder instead of regular cocoa powder.

Make sure to let the brownies cool completely before cutting them to avoid them falling apart.

You can also add chopped nuts or chocolate chips to the brownie batter for some extra texture.